• 한국주거학회논문집
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• 제17권5호
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• pp.159-167
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• 2006

This study is analyzed comparison about the component ratio of dwelling space in the existing plan and residents dwelling needs. Also, it is analyzed the residence factors of area component change that residence satisfaction and importance according to the behavioral patterns of residents. The results are as follows. 1) Total area component ratio of the existing plan was 39.5:40.8:19.7% and dwelling consciousness one was 36.4:44.0:19.6%. Compared private space with public space, public area requested increase rather than private area. 2) In the 17, 19pyung-types dwellers are not happy about dining kitchen and utility room and types of 21, 23pyung-types are dissatisfied in room-2 and room-3, living room and dining kitchen are dissatisfied, too. In case of areas over 25pyung-types are dissatisfied in room-3 and room-4. 3) The behavioral patterns of apartment residents were classified six acts, and the most significant factors are appeared associated the acts of ceremony, relation of neighborship, and reception. The next significant factors are appeared associated the acts of family relation, about food life. So, it is concerned with the scale of public room.

• 한국식생활문화학회지
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• 제30권4호
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• pp.447-456
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• 2015

The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.

• 대한지역사회영양학회지
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• 제17권4호
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• pp.479-493
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• 2012

This study was conducted to investigate quality attributes which could affect foodservice satisfaction by the year (2005, 2008, 2011) and dining area (classroom vs. dining hall) in order to find ways to improve school lunch service and foodservice satisfaction of middle school students. The numbers of those surveyed were 1,103 students in 2005, 1,917 students in 2008, and 1,921 students in 2011. Overall foodservice satisfaction was significantly increased gradually in dining hall food service: $3.29{\pm}1.21$ in 2005, $3.45{\pm}1.00$ in 2008, $3.94{\pm}0.98$ in 2011. In classroom food service, overall foodservice satisfaction was not significantly different between in 2005 ($3.09{\pm}0.97$) and in 2008 ($2.98{\pm}1.02$), but it was significantly increased in 2011 ($4.05{\pm}1.00$). Stepwise multiple regression analysis showed that overall foodservice satisfaction was most affected by the taste of food. The importance of 11 quality attributes except food sanitation and gathering feedback on school meals was significantly increased in 2011 compared with 2005. Food sanitation among 13 attributes was most important attribute in 2005 and 2011. The numbers of quality attributes affecting students' overall foodservice satisfaction were 5 to 7 by year, those attributes were almost identical with attributes which students thought importantly. Therefore, in order to increase the overall foodservice satisfaction of the school lunch service continually, it is recommended to identify the quality attributes that are important to students, and to check their levels of performance in order to overcome their differences.

• 한국식생활문화학회지
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• 제13권3호
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• pp.169-182
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• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• Nutrition Research and Practice
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• 제1권1호
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• pp.57-64
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• 2007

Dining-out behavior is associated not only with socio-demographic characteristics such as gender, education, occupation, residence, and marital status, but also with individual preferences, such as eating-out activities, interests, and opinions. We investigated dining-out behaviors and their associated factors. Announcements by health practioners and the Chief of Dong Office were used to recruit 739 residents (217 males and 522 females) in Chuncheon, Korea. Information on the frequency and reasons for eating out, the standards for meal selection, and the overall satisfaction with restaurants, based on taste, nutrition, amount, price, service, sanitation, and subsidiary facilities of restaurants, was obtained through personal interviews with a structured questionnaire. Among all respondents, 46.3% of subjects ate outside of the home once or twice a month, and 33.8% reported that they ate out only a few times a year, or never. This was much higher than the national average of 52.0% as reported by the Korean National Health and Nutrition Survey (KNHNS) in 2001. The frequency of eating out differed significantly according to age (p=0.001), family income (p<0.001), residential area (p<0.001), and educational level (p<0.001). The most common reasons for dining out were meetings (46.7%), followed by special celebrations (15.4%), and enjoyment (11.2%). Korean food (55.3%) was the most frequently selected type of meal when eating out, and food was most often selected based on personal preferences (41.4%) and taste (29.8%); only 5.5% and 7.7% of subjects considered nutrition or other factors (e.g., sanitation), respectively. The results showed that the frequency of eating out for Chuncheon residents was much lower than the national average; in addition, eating-out behaviors depended on the residents' socio-demographic and personal characteristics.

• 한국지역사회생활과학회:학술대회논문집
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• 한국지역사회생활과학회 2005년도 춘계학술대회 자료집
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• pp.153-153
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• 2005

• Food Quality and Culture
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• 제3권1호
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• pp.20-26
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• 2009

The purpose of this study was to investigate the characteristics of dining-out customers by their behaviors based on geographical regions and visiting days in relation to restaurant attraction at ski resorts in Korea. The data were collected from six ski resorts. Three of the ski resorts were located in Kyunggi Province close to a metropolitan area, namely Seoul. The other three resorts were located in Kangwon Province, which is considered to be distant from the Seoul metropolitan area. A total of 599 usable questionnaires were utilized in the data analysis. Descriptive statistics and a cross tabulation analysis with chi square were used to examine the demographic characteristics of the respondents and the significant differences between geographical regions as well as between weekdays and weekends. The responding customers consisted of 57.3% (n=343) males and 42.7% (n=256) females. With respect to age, 15.5% were less than 20 yr., 44.6% were $20{\sim}30$ yr., and 28.0% were $30{\sim}40$ yr. The most recognizable occupations were student (32.9%) followed by office worker (33.2%). Twenty-seven percent of the respondents had less than one year of skiing experience and the majority (32.9%) had more than $1{\sim}3$ yr of experience. The major findings obtained from this study include statistically significant differences in the customers' demographical characteristics of age, occupation, skiing experience, and residential area according to the geographical regions of Kyunggi Province and Kangwon Province (p<0.05). All six of the customers' behavioral attributes, including transportation, reason to visit, staying days, purpose of visit, spending expenses, and usage of discount programs, showed significant differences between geographical groups (p<0.05). Finally, restaurant attraction was associated with the purpose of visiting and spending expenses by customers at the ski resorts (p<0.001).

• 한국주거학회논문집
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• 제15권2호
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• pp.1-9
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• 2004

This study aims to provide basic data for designing aged care residential facilities in Korea, based on the investigation and analysis of the aged care residential services and their communal living areas in Australia focusing on their types, scales, arrangement and the specific design of each compartment. -. A residential building with 10 beds is composed of private zones and communal ones, and their space arrangement depends on how to arrange bedrooms where residents mainly stay. -. A lounge, 26.7 m$^2$ of its average scale, is a main space for daily lives and an important place for making friends with neighboring residents. -. A dining hall is an important area for activity as well as a space for dining. The average scales of dining room, kitchen, and whole space are 42.7 m$^2$, 28 m$^2$, and 70.8 m$^2$ respectively, and those for person are 2.7 m$^2$: 1.7 m$^2$:4.4 m$^2$, although the scales depend on facilities. -. An activity room is used for promoting the social relationship between residents and visitors. Three of the investigated facilities have big rooms of 42 m$^2$, 39 m$^2$ and 51 m$^2$. -. If there is no lavatory in a bedroom, 2-6 bathrooms for residents are arranged near bedrooms and they are relatively big including shower baths. If there is a lavatory in a bedroom, 1 toilet for visitors is arranged in a communal living area and its scale is small.

• 대한가정학회지
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• 제26권4호
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• pp.87-100
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• 1988

The purpose of this study was to investigate the dweller's housing needs through the connection between dwellers' living pattern and space usage. The objectives were (1) to examine how to eat and cook in the eating and cooking spaces, (2) to examine how to alter the original housing, (3) to research the dwellers' housing needs for the eating and cooking spaces, and the changing process of dwellers' housing needs, and (4) to classify the type of eating and cooking spcaces. The results of this study were (1) there were changed in eating pattern of space usage according to the season. The eating activities were a Korean living pattern : sitting on the floor and eating at the BAB SANG. (2) There was a difference in the pattern of space usage and the activity for main cooking and KIM CHI. (3) AN BANG (eating space for winter) as well as MARU (eating space for summer) has changed to a larger space. (4) By the changing of living patterns, BU AUK (a main cooking space ) has showed a various alternations: function, dimension of space, facilities, floor materials and floor level. (5) The dwellers' housing needs for eating space were a multipurpose room, and a dining kitchen of western living pattern (using a dining table and chairs) with the present changing life styles. (6) The dwellers' housing needs for cooking space were a multipurpose room of working area, a seperation of heating area, a western living pattern, a plan of flat fllor level and a dining kitchen. (7) BU AUK of eating and cooking spaces was classified into 4 types: a traditional type, a mixing type, a modernized type, and a western type.

• 한국실내디자인학회논문집
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• 제16호
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• pp.36-41
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• 1998

This study is mainly intended to understand on the plan change of a public room in the apartment. This study is summarized as follows; First how the plane type of an apartment public room in the Capital region has been changed since 1970's in which industrialization has seriously started. Second according to the adjoining types how the features of an apartment plan would be divided into some categories. Third how usable area and public area in an apartment has been changed, The scop of this study is limited to the national standard houses of which usable area is 40-85m2(12.1-25.7pyong) built in Seoul and five new cities from 1970's to the half of 1990's The study is based on documents of 1378 samples extracted classified and analysed the plan in the chronical order. The analysis scope is confined to family's public rooms in an apartment such as a living room a dining room and a kitchen. In conclusion the public rooms such as a living room a dining room, and a kitchen become stereotyped with no specific difference in Korean apartments. Especially LDK type, L/DK type is the most general plan in Korean apartments, and the demand of that type is continuously increasing lately.